Orange Posset
Orange Posset is a creamy smooth citrus dessert that's made with only 4 ingredients: heavy cream, granulated sugar, light brown sugar and oranges! The texture is that of a custard or pudding and the flavor is sweet, citrusy with a subtle molasses flavor! With just 6 minutes of boil time and 2 hours to set in the fridge, this is the easiest dessert that feeds 5 people! Best yet, it's naturally gluten free, nut free and eggless!
Servings: 5
Calories: 458kcal
Ingredients
- 2 cups heavy cream
- ½ cup plus 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 tablespoon orange zest (from about 1 medium orange)
- ⅓ cup fresh squeezed orange juice (from about 1.5 medium oranges)
Instructions
- Wash and dry 2 oranges. Take a zester and zest 1 orange.
- You should have 1 unpacked tablespoon of orange zest. If not, zest the 2nd orange.
- Take the 2 oranges, cut them in half and juice 1.5 of them. Set aside.You should have ⅓ cup orange juice. If not, juice the remaining half of the orange.
- Heat the 2 cups heavy cream, ½ cup plus 2 tablespoons granulated sugar, 2 tablespoons light brown sugar and 1 tablespoon orange zest over medium heat, whisking the entire time as to dissolve the sugar.Continue whisking constantly and bring to a boil. Once boiling, boil for 6 minutes, still whisking the entire time.The heavy cream can boil over quickly. If you see it start to, immediately reduce the heat or pull the pan off the heat for a second until the heavy cream goes back down.
- After 6 minutes, remove from heat and immediately whisk in the ⅓ cup orange juice.
- Strain the mixture through a mesh colander and pour into 5 ramekins.Only fill the ramekins ¾ of the way to ensure the posset sets.
- Immediately chill in the fridge for 2 hours or until the posset sets.When ready to serve, top with fresh berries or whipped cream if desired and enjoy!
Video
Notes
Vegan: I have not attempted to make this recipe vegan due to the multiple food allergies in our household. You can try vegan heavy cream, some vegan recipes have used soya cream, and other vegan recipes have used a combination of silken tofu and full fat coconut cream.
Storing: Keep any extra orange posset in the ramekins, covered with plastic wrap in the fridge for up to two days. I do not recommend freezing the posset.
Notes: I used cara cara oranges in this recipe.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 458kcal | Carbohydrates: 37g | Protein: 3g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 35mg | Potassium: 170mg | Fiber: 0.2g | Sugar: 36g | Vitamin A: 1438IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 0.4mg